Easy Teriyaki Sauce Chicken on White Rice Recipe
Teriyaki Chicken is a classic dish that’s both flavorful and simple to make. This easy recipe combines tender chicken with a rich, sweet, and savory teriyaki sauce, served over a bed of fluffy white rice. It’s perfect for a quick weeknight dinner or a meal prep option.
Equipment
- Medium saucepan
- Whisk
- Large skillet or wok
- Spatula
- Measuring cups and spoons
- Rice cooker or pot for cooking rice
Ingredients
- For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water for cornstarch slurry
- 1 clove garlic minced
- 1 teaspoon grated ginger
- For the Chicken:
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- For Serving:
- 2 cups cooked white rice
- Sliced green onions optional
- Sesame seeds optional
Instructions
- Prepare the Teriyaki Sauce:
- In a medium saucepan, combine the soy sauce, 1/4 cup water, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger. Heat over medium heat, stirring occasionally, until the mixture begins to simmer.
- In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Slowly add the slurry to the simmering sauce, whisking continuously until the sauce thickens. Remove from heat and set aside.
- Cook the Chicken:
- Season the chicken pieces with salt and pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Combine Chicken and Sauce:
- Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir well to coat the chicken evenly with the sauce. Cook for another 2-3 minutes, allowing the chicken to absorb the flavors.
- Serve:
- Serve the teriyaki chicken over a bed of cooked white rice. Garnish with sliced green onions and sesame seeds if desired.